Making Your Own Sauces

A store-bought sauce just doesn’t compare to a sizzling one cooking over the stove. That’s especially true for spaghetti sauces and other gourmet Italian favorites. I strong believe that no pasta should come un-sauced, and my boyfriend would say the same. He literally puts sauce on everything, and most of the time, it’s hot sauce. I skip the spicy stuff, but I do love thick, rich and creamy sauces on meat and pasta!
When it comes to sauces, there’s one question you always have to ask: red or white? My preference changes depending on my mood. If I’m craving meat, I go for red. But if I’m in a down mood, and I need something comforting, white will always be my choice.

Italian food uses both red and white sauces, the former usually being topped on rigatoni or poultry, and the latter being used for spaghetti, linguine and seafood. Next time you cook up a meal, try one of these sauces. It’ll completely change the meal in the best way possible, trust me!